Shoyu beef: Difference between revisions
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The [[Marinade|marinade]] should be enough for 6 [[Fillet steaks|fillet steaks]]. | The [[Marinade|marinade]] should be enough for 6 [[Fillet steaks|fillet steaks]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 tablespoon [[Mirin|mirin]] | | 1 tablespoon [[Mirin|mirin]] | ||
| 2 | | 2 tablespoons of [[Shoyu|shoyu]] [[Sauce|sauce]] | ||
| 1 teaspoon [[Grated|grated]] [[Ginger|ginger]] | | 1 teaspoon [[Grated|grated]] [[Ginger|ginger]] | ||
| 1 teaspoon crushed [[Szechuan pepper]] corns | | 1 teaspoon crushed [[Szechuan pepper]] corns | ||
| Line 51: | Line 51: | ||
===Chef's notes=== | ===Chef's notes=== | ||
This would be a great recipe with which to use your [[Jaccard meat tenderiser]]! | This would be a great recipe with which to use your [[Jaccard meat tenderiser]]! | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Chinese recipes]] | [[Category:Chinese recipes]] | ||
Revision as of 13:06, 15 February 2015
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| Shoyu beef | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 1 hour, 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
A Japanese slant on beef fillet. Shoyu being Japanese soy sauce, derived from wheat, not soya beans.
The marinade should be enough for 6 fillet steaks.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon mirin
- 2 tablespoons of shoyu sauce
- 1 teaspoon grated ginger
- 1 teaspoon crushed Szechuan pepper corns
- 2 x fillet steaks (about 100g [3.5 oz])
Method
- Add the mirin, shoyu, ginger and crushed Szechuan peppercorns together in a Lock and Lock style box.
- Pop the steaks in the Lock and Lock box, shut the lid, shake well and refrigerate for an hour to marinade, turning after 30 minutes.
- Place the steaks on a lightly oiled barbecue grill, griddle pan or frying pan and cook for 4 minutes, turning every minute
- Rest for 5 minutes and serve
Serving suggestions
Serve with a green salad.
Variations
You could use a good light soy sauce as a shoyu substitute.
Chef's notes
This would be a great recipe with which to use your Jaccard meat tenderiser!
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